Fermentation:

Starter: Yes

Yeast: Wyeast 1318 London Ale III 1st Generation

Temperature: 67F for 3 days, 68F for 2 days, 74F for 8 days

Dry Hopping:

All of the hops were added to a purged keg in a fine mesh bag. Racked beer on top of hops and left at room temperature (76F) for 24 hours, then into the keezer. Hops remained in the keg until it kicked.